Recipes Under 400

Here’s HG’s guilt-free answer to the notoriously fattening Waldorf chicken salad…

Ingredients:
1 cup (about 4.5 oz.) cooked & roughly chopped skinless lean chicken breast
1/2 cup chopped Persian or Kirby cucumber**
1/3 cup red seedless grapes, halved
1/3 cup chopped apple
1/4 cup plain fat-free yogurt
2 tbsp. fat-free mayonnaise
1 no-calorie sweetener packet (like Splenda)
1/4 tsp. lemon pepper seasoning
dash salt

Directions:
Mix together the yogurt, mayonnaise, sweetener, lemon pepper seasoning, and salt. Coat the chicken in this mixture, and then stir in the chopped cucumber, grape halves, and chopped apple. Then try not to pass out as you chow down on this insanely good chicken salad! MAKES 2 SERVINGS

HG Tip! If cooking your chicken from scratch, use nonstick spray (not oil) to keep the fat count down.

**These short, sweet cucumbers rule in this recipe! But if you can’t find ‘em, any cucumber will do.
Serving Size: half of recipe (about 1 cup)
Calories: 145 
Fat: 1.5g
Sodium: 332mg
Carbs: 14g
Fiber: 1g
Sugars: 10g
Protein: 21g

PointsPlus™ value 4*

Ingredients: 1 or 2 eggs(160)

Spinach(25)

2 slices of cheese(100)

Baby tomatoes(25)

Mushrooms(30)

• If trying to be really low cal one can just use spinach(25) 1 egg(80) and baby tomatoes (25) = 130 Cals It will still be delicious.

• you don’t have to use all the ingredients- actually, they’re just options , if you do use all of them it amounts to 340 Cals

• Set the oven to 180. Boil the spinach for 2-3 minutes.

• Place Pam ( any 0 Cal non stick spray) in your bowl - it is better if the bowl is deep and round, but not too big .

•  Place the spinach at the bottom of a bowl ( line the bowl with the spinach)

• If using cheese, place the slices on top of the spinach.

•  Place the tomatoes behind the layer of spinach so they peak out.

• Crack the eggs on top of the cheese/ spinach-do not mix , leave it as it falls. Bake in the oven for 15-20 mins, depending on how you like your egg.

Let it cool for a minute, cut around the bowl to make sure nothing sticks. And put plate over the bowl, turn bowl upside down over the plate .

It’s nutritious, fulling and can be pretty low cal.Enjoy :)

Made by: classydrunkk.tumblr.com

-3 cups red lentils, pre-soaked

-1 lb carrots, chopped (about 6)

-2 yellow onions, diced

-2 cloves garlic, minced

-2 teaspoons fresh ginger root, minced

-8 cups water

-salt & pepper to taste

Sauté the onions and garlic in a splash of oil for about 5 minutes. Add the remaining ingredients and simmer for about 20-25 minutes. This soup is significantly thicker (& tastier!) the next day, so I encourage letting it sit overnight and taking it for lunch!

Recipe from Veganizzm

(http://veganizzm.tumblr.com/post/3599381515)

Six 150 Calorie servings.

• 2 cloves garlic, minced
• 1 lb carrots (I used about 6 medium), peeled, chopped
• 1 large sweet potato, par-boiled or microwaved until just tender
• 4 cups water for boiling
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon hot curry powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground ginger
• 1 teaspoon sea salt
• pepper to taste 

1. Begin by heating up a soup pot with a little more than a teaspoon of olive oil (or your favorite type of frying oil: safflower, grapeseed, etc.). Add onions and allow them to brown for about 5 minutes, stirring occasionally. Add garlic and a pinch of salt and sauté gently for 2 more minutes.
2. Next, add the carrots and water to the pot (throw in a pinch of salt there as well). Bring the water to a boil. While waiting for the water to boil, throw your sweet potato in the microwave for 6-8 minutes, depending on its size. Skin and dice the sweet potato and add it to the pot. The goal is to get the carrots and sweet potato soft but not overly mushy (though I suppose if they’re all ending up mush anyway, does it really matter).
3. When the carrots and sweet potato are done (about 5 minutes later), drain the liquid. I saved the liquid to use as vegetable stock for later! Waste not want not, yo. Add the veggies to your blender with all of the spices and lemon juice. Use the liquefy setting and blend for about 3 minutes, or until all of the chunks are gone.

Makes four 106 Calorie servings.

From Izzy at Veganizzm

http://veganizzm.tumblr.com/post/3000664993

• 1 mango, diced
• 1/2 red onion, chopped finely
• 1 red bell pepper, chopped
• handful of fresh cilantro, chopped
• juice of one lime
• 2 teaspoons agave nectar
• sprinkle of paprika (optional)

Mix the lime juice and agave in a small bowl. Combine all of the other ingredients in a bowl and top with the dressing. Garnish with paprika if desired.

Try this salsa with tortilla/pita chips, on top of grilled tofu, in a salad, or straight out of the bowl! 

Recipe from Izzy at Veganizzm

(http://veganizzm.tumblr.com/post/3813267330)

-3 cups red lentils, pre-soaked

-1 lb carrots, chopped (about 6)

-2 yellow onions, diced

-2 cloves garlic, minced

-2 teaspoons fresh ginger root, minced

-8 cups water

-salt & pepper to taste

Sauté the onions and garlic in a splash of oil for about 5 minutes. Add the remaining ingredients and simmer for about 20-25 minutes. This soup is significantly thicker (& tastier!) the next day, so I encourage letting it sit overnight and taking it for lunch!

Recipe from Veganizzm!

1 portabella mushroom cap

1/2-1 tbs extra virgin olive oil

1 slice swiss cheese

1/2 tbs worchestershire sauce

1 whole wheat bun

garlic salt

salt

pepper

Heat oil in pan for about 1 minute on medium-medium high heat. Add mushroom. Put worchestershire sauce and half seasonings on mushroom. Cook for about 2 minutes on each side (or until brown). Then lower heat to a low medium and put lid over pan and cook an additional 3-4 minutes. Add cheese and put mushroom on bun!

I used peppridge farm 100% whole wheat buns (120 cals each)

and kraft swiss singles made with 2% milk (45 cals a slice)

this recipe was about 250 calories a burger :)

1g of fat, 100 cals, 22 carbs, 5g fiber.

Also comes in:

-AppleBerryBran

-BlueBran

-MultiBran

-BananaNut(Sugar free!)

-VelvetyChocolate.

Recipe at Veganizzm.

http://veganizzm.tumblr.com/post/3987193065/rosemary-balsamic-baked-tofu-with-caramelized-onions

*makes one serving and only zero calories!

What you need:

• 2tbsp. of Torani Sugar Free Vanilla Syrup ( you can also use their other syrups, experiment!)
• 1 cup of sparkling water or seltzer

Directions:

add them together and enjoy!

(Sorry the picture is for Raspberry!)

It’s quite stodgey, so if you want a side dish I’d opt for a salad.

Ingredients

• 1 kg butternut squash, pumpkin or sweet potato
• 120 ml water
• 1 onion
• 1 tomato
• 1/2-1 tsp oregano
• 1-2 cobs of corn
• 450g potatoes, cut into cubes
• 85g habas, butter beans or lima beans (I’d run out of butter beans so I improvised with haricot, which tastes fine too)
• 100g peas
• 100g feta or other crumbly cheese (I used goat’s cheesy which added a nice kick)
• 1-2 tbsp oil
• 1 tbsp fresh parsley
• Salt and pepper

1. Par-boil (half-cook) the potatoes in boiling water until a fork goes in relatively easily. While they’re boiling, prepare the rest of your veg: peel your squash/sweet potato, and chop into inch-sized cubes, removing the seeds if using squash, cut the corn into inch-sized ears and chop the onion and tomato.

2. Put the squash/sweet potato in a big pan with the water and bring to boil, cooking until soft. Meanwhile, in a frying pan, heat the oil and cook the onion for a couple of minutes, then add the tomato and oregano and season with salt and pepper. Cook a little longer then add to the other pan and mix well.

3. Add the corn, potatoes and beans. Mix well and stew for about 10 minutes before adding the peas.

4. Cook until the corn is cooked and crumble over the cheese and stir it in until it begins to melt. Serve with the parsley on top.

Serves four or more at around 377 calories a pop.

- spinach, 3 cups raw

- 5 tbsp diced red onion (about half of a small onion)

- 1 tbsp chili pepper paste (if desired)

- 2 cups diced tomatoes (canned)

- 1.5 cups canned dark red kidney beans, rinsed

- 2/3 cup canned sliced black olives

- 4 green bell peppers, halved lengthwise

Bring water to a boil and drop bell peppers in (as many as you can fit). Once they begin to soften and the green brightens up (about 3-4 minutes) remove carefully using tongs or drain water.

In a seperate pan combine spinach, beans, onion, tomatoes and chili paste. Simmer uncovered for 5 minutes or until it starts to thicken and the tomatoes become less watery. Add black olives and simmer another 2-3 minutes. If desired, season with cumin and oregano.

Line peppers on a baking pan, open side up. Fill with stuffing equally (about 110 grams per pepper, or 1/3 of a cup). Make sure its packed in well. I suggest lining the pan with tin foil for easy clean up.

Either refrigerate to heat later for dinner, or pop them directly into an oven at 400F for 5-10 minutes or until warmed.

Approximately 89 calories for each pepper half (total of 8 servings).

Under 100

http://veganizzm.tumblr.com/post/3706484112

Recipe at Veganizzm